Smokin’ OJ Chops
1 tablespoon butter
4 smoked pork chops, about 1 inch thick
1/2 cup frozen orange juice concentrate, thawed
1/4 cup dry white wine
1 teaspoon dry mustard
1/4 teaspoon ground ginger
4 canned pineapple slices
Place the butter in a large skillet over medium heat. When butter has completely melted add the chops. Cook until lightly brown about 5 minutes each side. Remove chops and place pineapple slices in butter to slightly brown about 2 minutes per side. Remove from skillet. In a small bowl mix together the orange juice, wine, mustard and ginger. Be sure all the ingredients are combined together well. Place the chops back into the skillet. Top each with a pineapple slices. Add the juice mixture. Cover the skillet with a tight lid. Simmer on low for 25 minutes.
Copyright © The Recipe Finder, All Rights Reserved
Mom’s Favorite Chicken Salad Recipe
May 13, 2009 by Lara
Filed under CHICKEN and POULTRY, SALADS
1/3 cup red wine vinegar
1/4 cup minced fresh basil
1 tablespoon olive oil
2 teaspoons olive oil
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, Cubed
1 pound fresh green beans, broken in half
2 plum tomatoes, Chopped
Place 2 teaspoons of oil in a large skillet. Add the chicken and cook over medium heat until when pierced with a fork juice runs clear about 10 minutes. Remove from skillet and allow draining on a paper towel. In a large saucepan place green beans and enough water to just cover the beans. Bring to a boil. Reduce heat to low, cover the saucepan and allow the beans to simmer about 10 minutes or until just beginning to tender. Drain well. Place the vinegar, basil, 1 tablespoon of oil, sugar and salt in a large mixing bowl. Blend the ingredients together well. Add the cooked chicken, green beans and tomatoes. Mix well to be sure the chicken, beans and tomatoes are covered completely. Cover the bowl and refrigerate salad at least 2 hours. When ready to serve stir a couple of times to make sure everything is mixed together well after sitting.
Copyright © The Recipe Finder, All Rights Reserved
Creamy Dijon Broccoli
May 12, 2009 by Lara
Filed under VEGETABLES, VEGETARIAN
1 1/2 pounds broccoli
2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup sour cream
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
Salt and pepper to taste
Place a large skillet over medium high heat. Add the butter and allow to completely melt. Place the onion in the skillet and cook just until they start to tender. Add the garlic cloves and continue to cook 2 minutes. Stir in the sour cream and Dijon mustard until well blended. Add the lemon juice and carefully stir. Salt and pepper to taste. Continue to cook over low heat until completely heated through. Clean the broccoli. Take the broccoli and cut the florets. Slice the stalk. Place water in a saucepan large enough to hold the broccoli. You need enough water to just cover the broccoli. Bring water to a boil. Reduce heat to low and cover the saucepan. Steam the broccoli until just slightly tender. You want the broccoli to remain firm. Drain the broccoli well. Remove to a large bowl and cover with Dijon sauce.
Copyright © The Recipe Finder, All Rights Reserved
Ground Beef Bake Mix
May 11, 2009 by Lara
Filed under BEEF, CASSEROLES
1 pound lean ground beef
1/2 medium white onion, chopped
2 garlic clove, minced
3 medium Yukon Gold potatoes, sliced thinly
2 large carrots, sliced
1 1/2 cups frozen corn
1/4 cup sweet red peppers, diced
1/4 cup sweet yellow peppers, diced
1 (10 1/2 ounce) can condensed cream of celery soup
1/4 cup whole milk
1/4 cup Parmesan cheese
Salt and Pepper to Taste
Saute ground beef, onions and garlic in a large frying pan, until meat is longer pink. Drain well. Spray a 9X13 pan with a non stick cooking spray. Layer the meat mixture on the bottom. Spread the potatoes and carrots over the top of the meat. Layer the corn next. Then add the peppers on last. Preheat oven to 350 degrees. In a mixing bowl combine the soup and milk together well. Pour over the top. Top with the Parmesan cheese. Cover the dish with aluminum foil. Bake 50 minutes or until completely heated through.
Copyright © The Recipe Finder, All Rights Reserved
Peas and Macaroni Salad
May 10, 2009 by Lara
Filed under PASTA AND NOODLES, SALADS
1 cup fresh pea pods
8 ounces dried elbow macaroni
1 cup frozen peas, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/3 cup milk
1/4 cup horseradish mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup thinly sliced celery
2 tablespoons chopped onion
Cook macaroni according to package. Add peas to boiling water one minute before done. Drain macaroni and peas and rinse with cold water. Combine, mayonnaise (salad dressing), sour cream, mustard, milk, garlic and salt and pepper in a bowl to create dressing. Set dressing to the side. In a large bowl combine macaroni and peas with the celery and onions. Pour dressing mixture over and stir until coated well. Cover and refrigerate for 4 hours. When ready to serve, stir and add one to two tablespoons of milk if desired.
Copyright © The Recipe Finder, All Rights Reserved
Cucumber Mint Relish
May 9, 2009 by Lara
Filed under DIPS AND CONDIMENTS, VEGETABLES
2 large cucumbers, peeled, seeded and diced
Salt, to taste
1/4 cup minced red onion
1/4 cup red bell pepper
1/4 cup minced fresh mint
3 Tablespoons rice wine vinegar
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 1/2 teaspoons sugar
Wash, peel, and remove seeds from cucumbers. Salt cucumbers and allow to drain for one hour. Pat cucumber dices dry with a paper towel and place in a large bowl. Combine onion, bell pepper, mint, vinegar, garlic and sugar with cucumbers and toss well. Cover and allow to chill in refrigerator between one and four hours prior to serving. When ready to serve, remove from refrigerator and stir well.
Copyright © The Recipe Finder, All Rights Reserved
Easy Make Ahead Fruit Salad
May 8, 2009 by Lara
Filed under QUICK AND EASY, SALADS
3 T. chopped crystallized ginger
2 T. lemon juice
1/4 cup honey
2 cups cubed cantaloupe
2 cups cubed honeydew melon
3 cups cubed fresh pineapple pieces
4 cups sliced strawberries
1 cup raspberries
Combine ginger, lemon juice and honey in bowl and whisk until well.
Add all fruit to mixture except for strawberries and raspberries. Mixt gently covering fruit completely. Cover and place in refrigerator for a minimum of 8 hours. Stir once during refrigeration. Just before serving add berries and stir.
Copyright © The Recipe Finder, All Rights Reserved
Peached Pork Ribs
4 pounds pork ribs, cut into serving-size pieces
1 onion
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 can condensed tomato soup (10 3/4 ounces)
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup cooking oil
1 T. dry mustard
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Add two inches of water to 5 quart cooking pot and place pork ribs inside. Add the onion and bay leaf and boil. Reduce heat; cover pot and simmer about for one hour or until the ribs are tender. Drain the ribs. Preheat grill to medium high. Place ribs on the grill fat side up; cover and cook for one hour. Combine remaining ingredients in a saucepan and mix well. Stirring constantly, bring to a boil. Reduce heat and simmer for approximately 30 minutes, or until mixture has thickened. Stir mixture two to three times while simmering. Once ribs have grilled, brush with peach sauce and grill until well done, brushing sauce throughout grilling. Use any remaining sauce to top ribs once ready to serve.
Copyright © The Recipe Finder, All Rights Reserved
Chicken and Avocado Croissant Sandwhich
May 6, 2009 by Lara
Filed under BREAKFAST, LUNCH, AND DINNER, CHICKEN and POULTRY, SANDWICHES
1/2 avocado
1 tbsp sour cream
1 tsp lemon juice
2 large croissants, halved
2 T mayonnaise
1/2 cup cooked chicken breast, shredded
Put the flesh of the avocado in a small bowl together with the lemon juice and sour cream and mash with a fork.
Spread on halved croissants on one side with mayonnaise and the other slice with the avocado mixture. Place the chicken on top of the slice with the mayonnaise and top with the bread covered with the avocado.
Copyright © The Recipe Finder, All Rights Reserved
Grilled Steak Kabob Marinade
1/2 cup soy sauce
1/2 cup white wine
1 1/2 cups pineapple juice
2 tablespoon red wine vinegar
1/4 cup sugar
1/4 teaspoon garlic powder
2 pounds steak
Seasoned Salt
Cut steak into cubes. Mix all ingredients well and allow steak kabobs to marinate in refrigerator for 4-10 hours. Before cooking, lightly sprinkle seasoned salt over steak chunks.
Copyright © The Recipe Finder, All Rights Reserved
